Belly Button Salad

ann wilson


Prepared by Carolyn Hazen of The Villages, FL March, 2014


☆☆☆☆☆ 0 votes

25 Min
Stove Top


  • 2 lb
    frozen cheese tortellini
  • 1 bottle
    brianna's asiago caesar salad dressing
  • 1/2 c
    olive oil, extra virgin
  • 4 clove
    garlic, chopped
  • 1
    english cucumber, chopped
  • 1
    red bell pepper, chopped
  • 1
    green bell pepper, chopped
  • 1 c
    sliced black olives
  • 1 c
    crumbled feta cheese
  • 1/2 c
    chopped fresh parsley (save 1/4 cup for garnish)
  • 2 c
    sliced cherry tomatoes
  • 1/4 c
    chopped fresh basil
  • 1 c
    chopped red onion
  • 1 c
    chopped celery
  • ·
    salt and pepper to taste

How to Make Belly Button Salad


  1. Cook tortellini until done but still firm, al dente. Drain.
  2. Add olive oil and garlic and toss. Add all chopped vegetables and herbs and toss again.
  3. Cover and refrigerate for four hours. Then add Brianna's Asiago Caesar dressing and toss.
  4. Sprinkle with feta cheese and garnish with parsley.

Printable Recipe Card

About Belly Button Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #tortellini

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